Claire Thompson
Chicken Cordon Bleu is a French dish consisting of chicken breast wrapped around ham and cheese, then breaded and fried or baked. The name Cordon Bleu is French for blue ribbon, a symbol of excellence in cooking. The term originates from the 16th century during the rule of King Henry III of France, who created L'Ordre du Saint-Esprit, one of the most important orders of French nobility. The symbol of this order was a cross hanging on a blue ribbon, and its members wore wide blue ribbons. Over time, the term Cordon Bleu became associated with outstanding cooks and food prepared to a very high standard.
| Characteristics | Values |
|---|---|
| First mentioned | In a cookbook from 1949 |
| Earliest reference | In the Los Angeles Times in 1958 |
| Earliest reference to "chicken cordon bleu" | In The New York Times in 1967 |
| Etymology | French for "blue ribbon", a symbol of excellence in cooking |
| Origin theories | Created by a female Valaisian cook in Switzerland; invented in a cooking competition in France in 1930; created by a Swiss cook on the SS Bremen in 1933 |
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What You'll Learn
- 'Cordon Bleu' means 'blue ribbon' in French
- The term originates from the 16th century during the rule of King Henry III of France
- The blue ribbon was worn by members of the highest order of knighthood
- The term has been applied to food prepared to a very high standard
- The exact origin of the name is unclear
'Cordon Bleu' means 'blue ribbon' in French
The French term "Cordon Bleu" means "blue ribbon". The term has its roots in the special order of French knights, "L'Ordre des chevaliers du Saint-Esprit", which was instituted by Henri III of France in 1578. Members of this order, which was the highest order of knighthood, wore a wide blue ribbon. Over time, the term "Cordon Bleu" came to be associated with food preparation of a very high standard and outstanding cooks.
There are several theories about how the dish Cordon Bleu got its name. One theory suggests that it originated in a cooking competition in France in 1930, where the winning dish was named "Le Cordon Bleu". Another theory suggests that it was cooked on a German ship, the SS Bremen, by a French-speaking Swiss chef in 1933 to celebrate a new record. The captain of the ship had recently been awarded a Blue Ribbon for this new record, so he asked the chef to create a new dish, which may have been brought from France or Switzerland.
A third theory suggests that the dish was created by a female Valaisian cook in Switzerland, who had to serve a large number of guests in one shift. The owner of the restaurant offered her the "Cordon Bleu" (the blue ribbon) as a metaphor for an excellent cook, but she modestly replied that she did not need a blue ribbon, and that 'Cordon Bleu' would be a nice name for her creation.
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The term originates from the 16th century during the rule of King Henry III of France
The term "cordon bleu" originates from 16th-century France during the reign of King Henry III. In 1578, King Henry III established the "L'Ordre du Saint-Esprit," one of the most prestigious orders of French nobility. Membership in this order was denoted by a wide blue ribbon, known as "un cordon bleu" in French. The blue ribbon symbolised excellence and nobility, and by extension, the term "cordon bleu" came to be associated with outstanding cooks and food prepared to a very high standard.
The exact origin of the dish "cordon bleu" is unclear, with several theories proposed. One theory suggests that it originated in Switzerland, created by a female Valaisian cook to serve a large number of guests. Another theory traces it back to a cooking competition in France in 1930, where the winning dish was named "le Cordon Bleu." A third theory suggests that it was cooked on a German ship, the SS Bremen, by a Swiss chef in 1933 to celebrate a new record.
The dish typically consists of meat wrapped around cheese, breaded, and then pan-fried or deep-fried. Chicken cordon bleu is a variation where chicken breast is used instead of veal or pork. The earliest reference to "chicken cordon bleu" was in The New York Times in 1967.
While the term "cordon bleu" has become synonymous with culinary excellence, the dish itself may not always be considered the highest standard of dining. However, it is a beloved classic of French cuisine and is comforting and enjoyable for many.
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The blue ribbon was worn by members of the highest order of knighthood
The French term "cordon bleu" translates to "blue ribbon". According to Larousse Gastronomique, the blue ribbon was originally worn by members of the highest order of knighthood, L'Ordre des Chevaliers du Saint-Esprit, which was instituted by Henri III of France in 1578. The order was created to acknowledge the most important members of French nobility, and its symbol was a cross hanging from a blue ribbon. Due to the prestige of the order, its ceremonies were known for their decadence and luxurious feasts.
Over time, the term "cordon bleu" became associated with food preparation of a very high standard and outstanding cooks. This association likely arose from the similarity between the sash worn by knights and the blue ribbons on cooks' aprons. The term "cordon bleu" has since been used to describe talented chefs and dishes of culinary excellence.
There are several theories regarding the origin of the dish "cordon bleu". One theory suggests that it was created by a female Valaisian cook in Switzerland, who needed to serve a large number of guests with limited ingredients. Another theory traces the dish to a cooking competition in France in 1930, where the winning dish was named "le Cordon Bleu". A similar story claims that the dish was created by a Swiss cook on the SS Bremen in 1933 to celebrate the ship's new speed record.
Regardless of its exact origin, "cordon bleu" has become synonymous with distinction in the culinary world. The term is often used to describe dishes of superior quality and skill in cooking, reflecting the prestige associated with the original order of knighthood established by Henri III.
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The term has been applied to food prepared to a very high standard
The French term "cordon bleu" translates to blue ribbon. According to Larousse Gastronomique, the cordon bleu was originally a wide blue ribbon worn by members of the highest order of knighthood, L'Ordre des Chevaliers du Saint-Esprit, instituted by Henri III of France in 1578. The term has since been applied to food prepared to a very high standard and by outstanding cooks. The analogy likely arose from the similarity between the sash worn by knights and the ribbons (usually blue) of a cook's apron.
In the 19th century, the term "cordon bleu" was used to refer to elite chefs from aristocratic circles who wore a blue ribbon on their uniforms. Over time, the term came to describe any talented cook. The term is synonymous with distinction and culinary excellence.
There are several theories about the origin of the dish. One story suggests that it was created by a female Valaisian cook in Switzerland, who needed to serve a large number of guests with a limited amount of meat. She cut the meat into schnitzels, stuffed them with ham and cheese, and breaded and fried them. The owner of the restaurant was so pleased that he offered her "the cordon bleu" (the blue ribbon) as a metaphor for an excellent cook.
Another theory traces the dish to a cooking competition in France in 1930, where the winning dish was named "le Cordon Bleu". A similar story suggests that the dish was created by a Swiss cook on the SS Bremen in 1933 to celebrate a new record. The ship received a Blue Ribbon medal, and the captain asked the cook to create an original dish, which may have been brought from France or Switzerland.
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The exact origin of the name is unclear
The exact origin of the name "chicken cordon bleu" is unclear, with several theories and folk tales surrounding it. The term "cordon bleu" is French for "blue ribbon", a symbol of excellence in cooking. In the 19th century, it referred to elite chefs from aristocratic circles who wore a blue ribbon on their uniforms.
One legend suggests that the dish was created by a female Valaisian cook in Switzerland, who had to serve a large number of guests with limited ingredients. She cut the meat into schnitzels, stuffed them with ham and cheese, and breaded and fried them. The owner of the restaurant was so pleased that he offered her "the cordon bleu" (the blue ribbon), a French metaphor for an excellent cook. The cook modestly replied that she did not need a blue ribbon, but "cordon bleu" would be a nice name for her dish.
Another theory traces the origin of the dish to a cooking competition in France in 1930, where the winning dish was named "le Cordon Bleu". A similar story suggests that the dish was created by a Swiss cook on the SS Bremen in 1933 to celebrate a new record. The ship received a Blue Ribbon medal for the achievement, and the captain asked the cook to create an original dish, which may have been brought from France or Switzerland.
The term "cordon bleu" may also have come from the French Order of the Holy Spirit, established by King Henry III of France in 1578. The highest order of knighthood was acknowledged by a blue ribbon, and the term was later applied to food prepared to a very high standard. The blue ribbon was also said to be worn by the superintendent of the royal kitchens, Duke Gonzaga of Nevers, earning him the nickname "Monsieur Cordon Bleu".
The earliest reference to "chicken cordon bleu" was in The New York Times in 1967, although similar recipes for veal cordon bleu appeared as early as 1955.
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Frequently asked questions
The French term "Cordon Bleu" translates to "blue ribbon".
The term originates from the 16th century during the rule of King Henry III of France. The king created "L'Ordre du Saint-Esprit," one of the most important orders of French nobility. Its symbol was a cross hanging on a blue ribbon, or "un cordon bleu".
Over time, the term became associated with culinary excellence and outstanding cooks. This may be due to the similarity between the blue ribbon worn by knights and the blue aprons worn by cooks.
The earliest reference to the term "chicken cordon bleu" was in The New York Times in 1967. However, the recipe was first mentioned in a cookbook from 1949 without the "chicken cordon bleu" name.
